Rastogi N K, Rashmi K R. Optimization of enzymatic liquefaction of mango pulp by response surface methodology[J].European Food Research and Technology,1999, 209:57-62
[6]
Kamath G G, Lanier T C, Foegedin E A, Hamann D D. Nondisulfide covalent cross-linking of myosin heavy chain in "setting"of Alaska Pollock and Atlantic croaker surimi[J]. Journal of Food Biochemistry, 1992, 16(1):151-172
Ju Z Y, Kilara A. Gelation of pH-aggregated whey protein isolate solution induced by heat, protease, calcium salt, and acidulant. Journal of Agricultural and Food Chemistry, 1998, 46(5): 1830-1835
[12]
Matsudomi N, Rector D, Kinsella J E. Gelation of bovine serum albumin and β-lactoglobulin;effects of pH, salts and thiol reagents. Food Chemistry, 1991, 40(1): 55-69
[13]
Liu R, Zhao S M, Xiong S B, Xie B J, Qin L H. Role of secondary structure in the gelation of porcine myosin at different pH values. Meat Science, 2008, 80: 632-639
[14]
Takeda H, Seki N. Enzyme-catalyzed cross-linking and degradation of myosin heavy chain in walleye pollack surimi paste during setting [J]. Fisheries Science, 1996, 62(2): 462-467
Chen H Y,Han M Y.Raman.Spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics[J]. Food Research International,2011,44:1514-1520
Bertram C H,Kristensen M,Andersen H J.Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment-a low-field NMR study [J].Meat Science,2004,(68): 249-256